Krissy's Olive Tapenade Dip
photo by Bonnie G #2
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
- 236.59 ml pitted green olives, chopped
- 236.59 ml pitted black olives, chopped
- 236.59 ml pitted kalamata olive, chopped
- 3 garlic cloves, crushed
- 4.92 ml balsamic vinegar
- 29.58 ml extra virgin olive oil
- 2.46 ml oregano
directions
- Mix all ingredients in a bowl.
- Seal and store in refrigerator for 4-8 hours.
- 20 minutes before serving remove from refrigerator and stir.
- Serve with sliced baguettes, crusty french bread or crackers.
- *Also may be used in salads, sandwiches and stuffing.
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Reviews
RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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